Ají de Gallina (Peruvian Chicken Stew)

By: Guillermo Velasquez

Ají de Gallina (Peruvian Chicken Stew)
cuisine icon Cuisine
Peruvian
cuisine icon Duration
25 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
25 minutes, 8 portions, ají amarillo paste, boiled potatoes, breast, can evaporated milk, chicken and turkey, chicken stock, chopped, crusty bread or french bread, garlic minced, instant pot, nutmeg, parboiled to medium, pecans, peruvian, pressure cook, to serve as garnish, turmeric, white onion

serving icon Servings
8 Portions
Ingredients
  • 1 shredded chicken breast, parboiled to medium
  • 1 garlic minced
  • 1 white onion, chopped
  • 1 tbsp ají amarillo paste
  • 1 tsp nutmeg
  • 1 tsp turmeric
  • Crusty bread or French bread
  • 1 can evaporated milk
  • ½ cup chicken stock
  • hard-boiled eggs to serve as garnish
  • pecans
  • Boiled potatoes
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 12 Minutes. Sauté the onion.
  • All the flavors will be incorporated in this sofrito.
  • Add the ají amarillo (Peruvian yellow pepper), nutmeg, garlic, and turmeric.
  • Add the parboiled chicken breast to the Instant Pot, as well.
  • Add the milk blended with the bread and season with salt.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
  • Serve with boiled potatoes, eggs, and pecans.
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